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Author Notes: Although most commonly served raw or broiled, oysters are delicious when steamed. This Chinese version of steamed oysters is inspired by many southern Chinese cooking styles that use tangerine peel for flavoring. Dried tangerine peel has wonderful intense citrus flavor and complement the fresh sweet taste of oysters. —kianlam

Serves 6

24 oysters

1/2ounce dried tangerine peel (??)

2 dried sour plum (??)

1teaspoon minced fresh ginger

2teaspoons soy sauce

1tablespoon Shaoxing cooking wine (????)

1teaspoon sugar

1cup water

1tablespoon vegetable oil

kumquats and cilantro for garnish

Clean and shuck the oysters and arrange them on the half shell on two round platters that can fit in two steamers. Be sure to retain as much of the oyster liquor in the half shell as possible during shucking. Keep the oysters refrigerated until ready to steam.

Gently simmer the tangerine peel, dried sour plums, minced ginger, soy sauce, wine, sugar and water in a small 1-quart saucepan. Cook for about 15 minutes then cool slightly. Take the sour plum out and scrape the pulp off the pit then set aside. Take the tangerine peel out and mince it into a paste. Return both the sour plum pulp and tangerine peel paste to the liquid. Finally add the vegetable oil to the sauce and keep warm over very low heat. Alternatively you can use a blender to make the sauce being careful to maintain a rough consistency.

When ready to serve steam the oysters over boiling water for about three minutes. Do not overcook the oysters. Then cover the oysters with about half teaspoonful of the sauce. Garnish each oyster with a slice of kumquat and a small cilantro leaf. Serve immediately.